Assessment of Existing Meat Handling and Hygienic Practices among Butchers and Meat Retailers in Jammu District of Jammu and Kashmir: A Socio-Economic Analysis*

The present study was conducted in Jammu district of Jammu and Kashmir State to study the assessment of existing meat handling and hygienic practices among butchers and meat retailers in Jammu District of Jammu and Kashmir. Three slaughter houses of Jammu district situated at Nagrota, Old Rehari and Gujjar Nagar were selected for the study. Ten butchers from each slaughter house were selected. Thirty retail meat shops were selected and from each randomly selected retail meat shop, one meat retailer was selected. Thus, a total of thirty butchers and thirty meat retailers were selected for the study. Data was collected through a well structured interview schedule. The data was coded, classified, tabulated and analyzed using the software; Statistical Package for the Social Science (SPSS 16.0). The presentation of data was done to give pertinent, valid and reliable answer to the specific objectives. Frequencies, percentage, mean and standard deviation were worked out for meaningful interpretation. Transport of animal to be slaughtered was not carried out properly. Animal were fatigued and soiled with faecal material and considerations were not given to avoid undue stress that might adversely affect the safety and suitability of meat. There was no standard method of bringing the animal to the floor for slaughter. The animals were slaughtered without restraining them properly and are slaughtered in front of other animals causing great fear in them. Butchers used to bring even more than ten animals at a time and slaughter them one after other, even butchers and other workers moved freely over carcasses without caring for hygienic measures. Animals were slaughtered (by both Halal and Jhatka method) and dressed in unhygienic way. Butchers do not care for preventing the intestine from puncturing during evisceration which leads to contamination of carcass. The edible offal’s pluck (heart, lungs, trachea and esophagus) were pulled out as a unit and these were not hung on a hook instead it was place on floor, similarly paunch (stomach and intestines) were also dropped on floor. Meat retailers apart from selling meat from animals slaughtered at slaughter houses significant proportion of respondents were also slaughtering animals (mostly sheep and goat) at their own retail meat shops. Chicken were exclusively slaughtered at retail meat shops in front of the consumers. Personal hygiene was poorly maintained by meat handlers owing to their illiteracy, unawareness, lack of facilities and nature of work.